Vegan Quinoa Stuffed Sweet Potatoes (GF)
These vegan quinoa stuffed sweet potatoes are a delicious and easy weeknight meal. You can meal prep these for the week, or enjoy them for lunch the next day! Get in your daily dose of vegan protein from the quinoa and black beans, stuffed in a delicious sweet potato!
Ingredients
- 4 sweet potatoes
- 3-4 tbsp black bean quinoa salad scooped into each sweet potato half (recipe in another blog post)
- salt, to taste
- shredded vegan cheese, to top (optional)
- vegan spicy garlic aioli, to top (optional)
Instructions
- Preheat oven to 400°F.
- Wash and dry 4 small/medium sweet potatoes. Take a fork and pierce holes all around potato to ensure the inside cooks well.
- Place pierced sweet potatoes on a lined cooking tray, and let cook for 45 minutes to 1 hour at 400°F. (Make sure to check your potatoes after 45 minutes and poke them with a fork to see if it goes through. If not, leave potatoes in for another 15-20 minutes).
- Prepare easy vegan black bean quinoa salad stuffing while sweet potatoes are cooking.
- Remove sweet potatoes from the oven and let cool for 10-15 minutes before cutting in half, lengthwise.
- Use a tablespoon to scoop out some of the sweet potato and mix it in your quinoa salad. Do not completely remove all of the sweet potato inside; ensure there is a 1/2-1 inch layer of sweet potato.
- Place sweet potatoes back on the cooking tray, sprinkle with salt, and add spoonfuls of your black bean quinoa mixture on top.
- Top stuffed sweet potatoes with vegan cheese, and put back in the oven at 350°F for 15 minutes.
- After 15 minutes, put the oven on broil (500°F) for 1-2 minutes to make the cheese extra crispy. Watch them so they don't burn!
- Once cooked, remove from the oven and let cool for 5-10 minutes before enjoying.
Notes
How to store: Place stuffed sweet potatoes in an airtight container in the fridge for up to 5-6 days. Freeze for up to one month.
Link: vegan quinoa black bean salad